Sous Vide Yogurt

Ingredients

800 g Milk, whole
40 g plain live-culture yogurt

Directions

1. Preheat sous vide bath to110 °F
2. Prepare an ice bath filling a bowl with ice or very cold water will help your milk cool down quickly after you remove it from the heat. But you can let it cool down at room temp as well.
3. Heat milk in a pot over low heat, warm milk to 180 °F. As it heats, run a spatula along the bottom of the pot to ensure there’s no scalding on the bottom.
4. Cool it down by removing milk from the stove and transfer to ice bath or leave at room temp to cool. You want it to wind up at or below 110°F.
5. Add yogurt into a bowl or pitcher. Add some of the milk to the yogurt and mix until smooth. Add the rest of the milk to the mixture and continue stirring until combined.
6. Transfer to jars by carefully pour mixture into a large canning jar or a bunch of small ones. Screw on lids.
7. Transfer jars to preheated water. Allow to incubate for at least five hours. You can leave the jars there for a little longer if you get busy. Nothing bad will happen.
8. Transfer yogurt to the fridge and leave overnight to set.

Reference: https://www.chefsteps.com/activities/easy-delicious-sous-vide-yogurt